Cook the rice. Rinse 2 cups white rice until water runs clear. In a saucepan, combine rice with 3 cups water and 1 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender and water is absorbed. Fluff with a fork and set aside.

Prepare the black beans. In a large pot, heat 2 tablespoons vegetable oil over medium heat. Add diced onions and minced garlic, sauté for 3-4 minutes until softened. Add black beans with their liquid, bay leaves, chopped cilantro, cumin, salt, and black pepper. Simmer for 20-25 minutes, stirring occasionally, until beans are creamy and flavorful.

Fry the plantains. Peel plantains and slice diagonally into 1/2-inch thick pieces. Heat vegetable oil in a skillet over medium-high heat. Fry plantain slices for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels.

Make the cabbage slaw. Finely shred cabbage and dice tomatoes. In a bowl, combine cabbage, tomatoes, diced bell peppers, and cilantro. Dress with lime juice, a drizzle of olive oil, salt, and black pepper. Toss well and refrigerate until serving.

Cook the protein. Season chicken breasts with salt, pepper, cumin, and paprika. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temperature 165°F). Let rest 5 minutes, then slice.

Assemble the Casado. On each plate, arrange a portion of rice, a generous scoop of black beans, several plantain slices, a mound of cabbage slaw, and sliced chicken. Serve immediately while hot, with lime wedges on the side.